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Traditional Danish food, modern fare, cooking classes, fine wine, and more March 16-20.

Tenley Fohl

Traditional Danish food, modern fare, cooking classes, fine wine, and more March 16-20.


24th Annual Taste of Solvang This Weekend

Traditional Danish Food, Modern Fare, Cooking Classes, Fine Wine, and More March 16-20


Once just a quirky pit stop, the Danish hamlet of Solvang is today a hub of good eats and great drinks, which will be celebrated this weekend, March 17-20, at the 24th Annual Taste of Solvang. In addition to the usual walk-around small bites and sips offered on Saturday and Sunday, here are a few special highlights, all at the Solvang Veterans Memorial Hall, except for the farm dinner:

Tenley Fohl

Opening Night Sip + Savor: Among the nearly two dozen food and drink purveyors, Friday’s welcome reception features Danish hot dogs from Village Modern Foods, cheese fondue and corn rye bread from Mad & Vin, diver scallops from First & Oak, shrubs from Broken Clock Vinegar Works, and lots of wine! Friday, 7 p.m., Solvang Veterans Memorial Hall

The Art of Smørrebrød and Æbleskiver: A descendant of one of Solvang’s founding families, Glenda Madrid will teach you to make open-faced sandwiches and pancake balls with style. Saturday, 11 a.m., Solvang Veterans Memorial Hall

Buttonwood Farm Dinner: A five-course dinner made by Chef Conrad Gonzales of Valle Fresh Catering will be paired with winemaker Karen Steinwachs’s finest bottles. Saturday, 6 p.m., Buttonwood Farm Winery

Bubbles, Brews & Brunch: Village Modern Foods serves eggs, Danish sausages, and a biscuit bar alongside Bloody Marys by Ascendant Spirits and special accoutrements from Bacon & Brine. Sunday, 10 a.m.-1 p.m., Solvang Veterans Memorial Hall

See solvangusa.com/taste-of-solvang-2016.

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